Ah, Short Ribs 🥩—a rich, flavorful cut of beef from the lower portion of the rib cage. They are prized for their marbling and connective tissue, which makes them perfect for slow cooking, braising, or smoking until tender and succulent.
Classic Braised Short Ribs
Servings: 4
Prep time: 15 min
Cook time: 2.5–3 hours
Ingredients
- 4–6 bone-in beef short ribs
- Salt & black pepper, to taste
- 2 tbsp vegetable oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional; can replace with more broth)
- 2 tbsp tomato paste
- 2 sprigs fresh thyme (or 1 tsp dried thyme)
- 1 bay leaf
Instructions
- Season and sear
- Pat ribs dry and season generously with salt and pepper.
- Heat oil in a large oven-safe pot or Dutch oven over medium-high heat.
- Sear ribs 2–3 minutes per side until browned. Remove and set aside.
- Cook the vegetables
- Sauté onion, carrot, and celery in the same pot 5–7 minutes until softened.
- Add garlic and cook 30 seconds. Stir in tomato paste.
- Deglaze
- Pour in red wine (or extra broth) and scrape up browned bits from the bottom of the pot.
- Braise
- Return ribs to the pot. Add beef broth, thyme, and bay leaf.
- Cover and transfer to a 325°F (160°C) oven.
- Cook 2.5–3 hours until ribs are tender and falling off the bone.
- Serve
- Remove ribs, strain sauce if desired, and serve over mashed potatoes, polenta, or rice.
🔥 Tips
- Slow and low is key; high heat will make ribs tough.
- Can also cook in a slow cooker: 6–8 hours on low.
- Finish the sauce with a small knob of butter for extra richness.
- Ribs pair beautifully with roasted vegetables or creamy sides.
If you like, I can also give a Korean-style short ribs (Galbi) recipe that’s sweet, savory, and tender—perfect for grilling or braising.
Do you want the Korean-style version?
